Booties 'n' Rattles Cake Recipe
Booties 'n' Rattles Cake Recipe photo by Taste of Home
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Booties 'n' Rattles Cake Recipe

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When Mary Cicio expects a crowd to appear at her house at Youngwood, Pennsylvania, she's sure she adds this cake to the menu. "It's easy to make and feeds a bunch," she says. You can simply frost it, or follow the easy instructions here to bring forth an adorably adorned dessert for a baby shower!
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES: 20-24 servings


  • 6 eggs, separated
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 3 tablespoons grated orange peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 cups buttercream frosting
  • Pink and blue food coloring

Nutritional Facts

1 piece: 506 calories, 25g fat (10g saturated fat), 84mg cholesterol, 330mg sodium, 67g carbohydrate (54g sugars, trace fiber), 3g protein


  1. Let separated eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks and orange peel; beat well. Combine flour, baking powder and salt; add to the creamed mixture and mix well (batter will be thick). In a small bowl and with clean beaters, beat the egg whites on high speed until stiff. Fold into batter.
  2. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 375° for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; invert onto a wire rack to cool completely. Transfer to a 15-in. x 12-in. covered board.
  3. Place 3/4 cup frosting in each of two small bowls; tint one pastel pink and one pastel blue. Set aside 2-1/2 cups frosting for trim and border. Cover and set bowls aside. Frost cake with remaining frosting.
  4. Using dental floss or a sharp knife, mark a straight line lengthwise down the center of the cake. Mark additional lengthwise straight lines, dividing the cake into four equal sections. Mark five lines widthwise, dividing the cake into a total of 24 squares.
  5. For booties, insert plain pastry tip # 8 into a pastry bag or a plastic bag with small hole; add pink frosting. In alternating squares, pipe an elongated dot, raising up at one end to form the heel.
  6. For rattles, use plain tip #8 and blue frosting. In each of the empty squares, pipe one large dot and one small dot, leaving 3/4 in. between dots. Use plain tip #2 and blue frosting to pipe a line connecting the dots.
  7. For trim, use plain tip #2 and reserved white frosting. Pipe a bow and trim on each bootie and a bow on each rattle.
  8. Use star tip #20 to pipe rows of white shells on top of the straight lines. Pipe a row of shells around top and bottom edges of cake. Yield: 20-24 servings.
Editor's Note: Use of a coupler ring will allow you to easily change tips for different designs.
Originally published as Booties 'n' Rattles Cake in Country Woman May/June 1999, p41

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